Crispy sea bass with balsamic beetroot puree, carrots and tahini-lemon dressing

This is a beautiful dish that really shows off the creamy, delicate flavour of sea bass.

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I roasted beetroot in balsamic vinegar, and blended to make a puree.

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I coated the sea bass fillets in a blend of cinnamon and cumin, before pan-frying to make the skins really crispy. I then topped julienned noodles with the sea bass, and a dressing made from lemon juice and tahini. Black garlic was the finishing garnish.

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